1. Put 350 grams of flour into a basin, add an appropriate amount of sugar, and mix well.
2. Put 180 grams of water in a bowl, add 6 grams of yeast, and mix well. Let it stand for 5 minutes to fully dissolve the yeast.
3. Add the yeast water to the flour, mix and stir evenly, and there is basically no dry powder.
4. And into a smoother dough. It may not be smooth enough at first, you can leave it for a few minutes before kneading the dough. The dough is fermented and covered with a damp cloth or plastic wrap to prevent moisture from evaporating.
5. About 30-40 minutes, the dough will rise to twice its size. Dip your fingers in dry flour and insert them in the middle of the dough. The round hole does not shrink or sink, which proves that the fermentation is sufficient.
6. Take out the dough, fully knead out the air in the dough, and form a round cake.
7. Let it rest for 5-10 minutes to relax the dough and roll out a dough sheet with a width of about 3:2 and a thickness of about 3 mm.
8. Sprinkle an appropriate amount of salt and wipe the cooked salad oil.
9. The long side is rolled up into a tube and divided into two sections.
10. Divide the noodles into long and short uniform pieces.
11. Take one of the sections, cut in parallel, and press down in the middle with chopsticks.
12. The cut surfaces overlap, pinch the ends with both hands, and stretch. Twist in opposite directions with both hands, gather at the bottom and pinch tightly to form a green embryo.
13. Prepare all the Hanamaki embryos. The second fermentation is about ten minutes, until the Hanamaki is 1.5-2 times larger. In a pot with cold water, bring to a boil on high heat, turn to medium heat for 10 minutes after SAIC, and steam the Hanamaki. Turn off the heat for 5 minutes, open the lid and take out the Hanamaki.
14. The finished picture of the steamed Hanamaki.
Tips:1. The dough of Hanamaki and steamed buns should be slightly harder, and the ratio of flour to water is 2:1. 2. Appropriate amount of sugar can be added to the flour to help fermentation. 3. Insert your fingers into the dough, and the round holes will not shrink or sink to judge whether it is fully fermented. 4. The finished raw embryo must be fermented a second time, so that the Hanamaki will be more noisy. 5. The cold water pot can make the yeast fermentation more fully during the heating process.
